Anyone who’s been following this blog over the last couple of years, knows that until three years ago I never tasted fish during the first 6 decades of my life, however, when I finally was trapped into tasting them… I found it a great culinary experience. It showed me what I’ve been, unnecessarily, depriving myself of!

The following easy to make recipe appeared in a book published in 2004 by the Arie Crown Hebrew Day School in Skokie, IL. From Crowning Elegance, a cookbook that combines superb recipes with an elegant flair:

Flounder with a Crunch

Photo from: Crowning Elegance, page 210

Dairy or Parve — Serves 4

Crushed prestzels are a welcoming change from the basic breadcrumb topping. They add a nice cruch and a salty flvor, balancing the simplistic flavor of flounder.

Ingredients

1 pound flounder fillets

1 egg beaten

3 tablespoons Dijon Mustard

1 tablespoon milk or non-dairy creamer

1/4 tablespoon black pepper

1/4 cup flour

1 cup coarsely crushed prestzels

2 tablespoons canola oil

1 lemon sliced, optional garnish

Directions

In a shallow bowl, using a fork, combine egg, mustard, milk and pepper.

on a large piece of plastic wrap separately place flour and pretzels .